Short ribs are a delicious, hearty cut of beef that, when cooked properly, become tender, juicy, and full of rich flavor. Cooking them in the oven is a fantastic way to achieve that perfect melt-in-your-mouth texture without needing a grill or smoker. If you’ve ever wondered how to cook short ribs in the oven, this guide will walk you through the process step-by-step, with tips to make your ribs absolutely irresistible.
What Are Short Ribs?
Short ribs come from the lower portion of the cow’s rib cage, near the breastbone. They have a good amount of meat layered over the bone, and are known for their marbling and rich flavor. Because they are a tougher cut, short ribs require slow, low-temperature cooking to break down the connective tissue and fat, resulting in tender meat that almost falls off the bone.
Preparing Your Short Ribs for the Oven
Before you start cooking, it’s important to prep your ribs properly:
– Trim excess fat if you prefer, but leaving some fat helps keep the meat moist during cooking.
– Pat the ribs dry with paper towels to help the seasoning stick and to get a nice sear if you choose to brown them first.
– Season generously with salt, pepper, and any other spices or rubs you like. Common additions include garlic powder, paprika, and brown sugar for a hint of sweetness.
Cooking Short Ribs in the Oven: The Basic Method
1. Preheat the Oven
Set your oven to a low temperature, usually around 275°F to 325°F (135°C to 160°C). The low heat is key to cooking the ribs slowly and evenly.
2. Brown the Ribs (Optional but Recommended)
Heat a little oil in an oven-safe pan or Dutch oven over medium-high heat. Brown the ribs on all sides for 3-5 minutes per side. This step adds depth of flavor through caramelization.
3. Add Liquid and Aromatics
After browning, remove the ribs and sauté onions, carrots, and garlic in the same pan for extra flavor. Then add liquids like beef broth, red wine, barbecue sauce, or a combination. Herbs such as thyme or rosemary can be added for aroma.
4. Cover and Bake Low and Slow
Place the ribs back in the pan, bone side down, and cover tightly with a lid or aluminum foil. Bake in the oven for 3 to 4 hours, or until the meat is fork-tender and pulling away from the bone. The internal temperature should reach about 190°F (88°C) for perfect tenderness.
5. Finish with a Glaze (Optional)
For a sticky, flavorful finish, brush the ribs with barbecue sauce and bake uncovered for an additional 30 minutes. You can even broil them for 3-5 minutes at the end to caramelize the sauce.
Quick Oven-Baked Boneless Short Ribs
If you’re short on time or using boneless short ribs, you can still get great results:
– Preheat the oven to 325°F (163°C).
– Season and sear the ribs in a hot skillet.
– Add a flavorful sauce made from beef broth, soy sauce, brown sugar, garlic, and Worcestershire sauce.
– Cover and bake for about 2 to 2.5 hours until tender.
– Let rest before serving to keep the meat juicy.
This method speeds up the process while still delivering tender, delicious ribs.
Tips for Perfect Oven-Baked Short Ribs
– Low and slow is the secret: Don’t rush the cooking process. The longer, slower cook breaks down tough fibers.
– Use a heavy pan or Dutch oven: It retains heat well and can go from stovetop to oven.
– Keep ribs moist: Cover them tightly to trap steam and prevent drying out.
– Check for doneness: The meat should be fork-tender and pulling away from the bone.
– Rest before serving: Let the ribs rest for a few minutes to redistribute juices.
Serving Suggestions
Oven-baked short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. Spoon some of the cooking juices or sauce over the ribs for extra flavor.
Cooking short ribs in the oven is a rewarding experience that transforms a tough cut into a succulent, flavorful dish. With a little patience and the right technique, you’ll have a meal that’s sure to impress family and friends. Enjoy your tender, oven-baked short ribs!